RECIPE: Chicken Tortilla Soup

I roasted a chicken for dinner the other night and figured I would make a big ol’ pot of chicken tortilla soup with the leftovers.  That’s one of the main reasons why I roast a chicken for dinner anyways.  I get to make sandwiches with the fresh meat, or top it on salads then make a super flavorful soup.  I will provide you two ways to make this soup, one from scratch and another faster soup from cans.

       STOCK FROM SCRATCH
Large Roasting Chicken (i use 8lbs)
8 cups of water (this is a guess…i just put enough to cover the bird)
3 carrots, chopped
2 celery stalks, chopped
1 onion, quartered
1 bay leaf
salt and pepper to taste

 QUICK AND EASY STOCK
6 cups of chicken broth
3 chicken breasts, cut in half

CHICKEN TORTILLA SOUP
2 Tbsp oil
1 onion, chopped
3 cloves of garlic, minced
1 can of corn, drained
1 Tbsp chili powder
1 tsp oregano
1/4 fresh cilantro, chopped
1 (28 oz) can diced tomatoes
6 cups chicken stock (use either above ingredients, from scratch or quick and easy)
cooked chicken, chopped or shredded

Optional
avacado, chopped
crushed tortilla chips

1.  First I roasted an 8lb. chicken for dinner (I wanted a lot of meat leftover which is why I used such a large bird). 
After dinner place the entire bird into a large stock pot.  (I usually pop it in the fridge and wait to make the soup the next day) Then I add chopped carrots, celery, onion, cloves, salt, pepper and water (enough to cover the bird).  Simmer for one hour.  Remove chicken and strain the stock.  Pick chicken off the bones and reserve for later.
                                  OR
Buy chicken stock in cans or shelf stable boxes and a package of chicken breast or thighs. Poach the chicken in the stock on low, simmer for 10 minutes. Shut off burners and allow to sit for an additional 10 minutes. Remove chicken and either chop or shred and put aside.

2. In a large stock pot heat oil, add garlic and onion, and cook until soft.  Add corn, oregano, chili powder, and cilantro.  Saute for about 2-3 minutes.  Add tomatoes and chicken stock bring to a boil then turn down to a simmer on low-med for 30 minutes.

3. Add chicken and allow to heat up about 10 minutes. 

4. Serve with fresh avacado and crunched up tortilla chips for a great allergy free treat.  Or add shredded cheese and sour cream for those that can have dairy.